1/2 cup plus 3 tablespoons extra-virgin olive oil (EVOO), divided
2 pounds lean, ground sirloin
Salt and freshly ground black pepper
6 sprigs oregano, leaves removed and roughly chopped
8 sprigs fresh thyme, leaves removed and roughly chopped
1 cup (a couple handfuls) fresh flat-leaf parsley leaves
2 cloves garlic
1/2 small onion, coarsely chopped
2 tablespoons red wine vinegar
1 small, 8-ounce can tomato sauce
2 teaspoons smoked paprika
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
4 Portuguese rolls, toasted (I used ciabatta rolls, because that’s all I could find)
Preheat a large sauté pan over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Cook the ground sirloin until browned, 7-8 minutes. Once the meat is brown, season it with salt and pepper.
While the meat is browning, add the oregano, thyme, parsley, garlic and onion to a food processor and pulse the machine to finely chop everything. With the machine running, stream in the vinegar and remaining 1/2 cup of EVOO. Season the herb sauce (in Argentina this is called a chimichurri) with salt and freshly ground black pepper. Add half of the chimichurri to the skillet with the meat, mix to combine.
In a small bowl, combine the tomato sauce, paprika, Worcestershire sauce and brown sugar. Add the sauce to the pan, then bring everything up to a bubble and simmer for 2-3 minutes, until slightly thickened.
To serve, spread the remaining chimichurri on the toast bun tops and spoon the Tango Joes onto the bottoms. Replace the tops and enjoy!
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